Prep your palate for the main course with a fragrant and flavorful salad course loaded with seasonal fruits and vegetables.
Mesclun Greens with Dried Figs and Goat CheesePlate a beautiful salad course of cheese-stuffed endive leaves, sliced Granny Smith apples, and mesclun greens, all dressed with a five-ingredient red wine-balsamic dressing. Sprinkle with dried cranberries for a pop of color and a hint of sweetness.
Roasted Root Vegetable SaladColorful, earthy root vegetables look beautiful when piled atop peppery arugula in this substantial holiday salad.
Winter Citrus, Escarole, and Endive SaladThis bright, fresh salad of winter greens and sweet-tangy citrus is studded with red pomegranate arils: It's a dramatic, holiday-worthy plate and a welcome course for vegetarians.
Spinach, Pear, and Pancetta SaladCrisp pancetta and juicy pears make this salad special enough to earn its spot at the holiday table.
Sweet and Sour Brussels Sprout SaladInstead of roasting Brussels sprouts, try a different approach by using their leaves in a salad. Tender Brussels sprout leaves, crisp radishes, and a sweet-and-sour vinaigrette are sure to keep guests coming back for more of this healthful salad.
Fizz Kale Salad with Roasted Garlic-Bacon Dressing and BeetsFizz kale boasts delicate cabbage flavor and hearty crunch in this stunning salad. Use a mixture of baby beets for extra color and top it all off with an incredible garlic-bacon dressing.
Make-Ahead Layered SaladPrechopped veggies and precooked bacon and eggs help you pull this charmingly retro dish together in a flash.
Spinach Salad with Figs and Warm Bacon VinaigretteCrumbled bacon, chickpeas, dried figs, and blue cheese give this salad bold flavor and a variety of textures. Tie it all together with Warm Bacon Vinaigrette.
Warm Walnut Spinach SaladThere are many kinds of spinach salads, but we dressed this one with honey, mustard, mirin, and walnut oil to create something unique.
Bitter Greens Salad with Spiced Mirin DressingIt's common to add a touch of sweetness to salad dressings for bitter greens. Instead of sugar or honey, here we use the richness of mirin.
Crispy Goat Cheese-Topped Arugula Salad with Pomegranate VinaigretteCrispy goat cheese rounds, orange segments, pomegranate arils, and Pomegranate Vinaigrette shine in this seasonal salad.
Chickpea, Red Pepper, and Arugula SaladMake an easy Mediterranean salad by combining canned chickpeas, jarred roasted red peppers, and olives and tossing with arugula and a tangy vinaigrette.
Citrus Salad with Spiced HoneyUse any combination of citrus on hand to compose this vibrant, fresh salad, and present it however you like. No matter how you serve it, sweet and sunny citrus complements any roast or fish.
Kale-and-Collards SaladWhen making this bracing salad, dress the kale and collards in advance to tenderize them. Pears, cranberries, avocado, pecans, and bacon are an unexpectedly delicious combination.
Fall Salad with Beets and ApplesPerfectly balanced with different flavors, textures, and colors, this salad is a colorful addition to any fall spread.
Warm Frisee Salad With Crispy Kosher SalamiAdd a little meat to the salad course by serving pan-fried kosher beef salami over crisp greens. A warm mustard vinaigrette adds bold flavor to the fresh dish.
Roasted Sweet Potato SaladJerk seasoning adds a hit of spice to Roasted Sweet Potato Salad. Mango and avocado add more island flavor in this unique dish.
Autumn SaladPacked with the best flavors of autumn, this salad is sure to be a winner on your holiday buffet. Hazelnuts, tangerines, dates, and butter lettuce get a flavorful treatment from fruit juice, olive oil, and a little salt and pepper. It's a great way to add bright color to the table.
Warm Lentil-and-Potato SaladFrench green lentils add flavorful texture. They remain firm after cooking, while traditional brown lentils turn soft. Red potatoes, bacon, and fresh parsley add color and heft to this satisfying salad.
Ensalada de Noche BuenaSpice up the holiday spread with a Tex-Mex-inspired salad featuring pomegranate seeds, pumpkinseed kernels, and fresh cilantro.
Apple, Almond, and Endive Salad with Creamy Herb DressingWe enjoyed this dish with widely available Fuji apples. Slightly bitter endive, toasted almonds, and Creamy Herb Dressing make this salad one to remember for holiday seasons to come.
Pineapple and Orange Salad with Toasted CoconutServe this all-purpose side with holiday casseroles or roasts. Bright flavor, tantalizing colors, and nutty coconut will make this a holiday favorite.
Avocado-Citrus Salad with Meyer Lemon VinaigretteServe delicate baby greens topped with grapefruit, navel oranges, and creamy avocados for a sweet and tart citrus salad. Chill the salad plates before plating the salad to keep the greens crisp after being tossed with the lemon and Champagne vinaigrette.
Fresh Pear-and-Green Bean Salad with Sorghum VinaigretteGreen beans are a classic side dish at the holiday table, but have you ever thought about putting them in a salad? Here, blanched green beans join juicy pears, sweet-and-spicy pecans, Gorgonzola cheese, and Sorghum Vinaigrette for one delightfully new salad.
Carrot-Cauliflower SaladWe created this crunchy, sweet side as an update of the classic mayonnaise-laden carrot-and-raisin salad. Save time and make it ahead--it tastes even better the next day.
Butter Lettuce Salad with Parmesan Tuiles and AlmondsServe a simple salad with a creamy Parmesan dressing and dress it up with cheese tuiles, crisp cookie-like edible garnishes. Make the tuiles by melting little piles of Parmesan cheese in the oven for about five minutes. They make any dish look gourmet and take only minutes to prepare.
Harvest Salad with Cider VinaigretteThe night before your holiday meal, toss together this salad's fruity vinaigrette, made from red pears, apricots, figs, and raisins. Before sitting down to dinner, simply drizzle the dressing over fresh spinach and top with nuts and cheese for a quick and easy salad course.
Belgian Endive and Apple Salad with Cranberry VinaigrettePrepare the individual components of this salad up to two days in advance so you have more time during the holiday to visit with friends or family. Reduce preparation time even more by using bagged Italian blend greens.
Beet-and-Citrus SaladPlay with different citrus here, such as tangelos, blood oranges, or clementines. Chopped pistachios add nutty depth to this stunning salad.
Belgian Endive Salad with Stilton and ApplesRoast and chop the shallots for this salad up to one day ahead to save time, then mix with other bold ingredients including red wine vinegar and Dijon mustard to make a sassy vinaigrette. Serve with crumbled cheese, endive, and green apple slices.
Harvest Salad with Roasted Citrus Vinaigrette and Spiced PecansGrainy Creole mustard adds texture and a delightful kick to the dressing, and roasting the lemons and oranges heightens both the sweet and sour flavors, creating a wonderfully nuanced balance. If you can find satsuma oranges, definitely use them to add a bright sunshiny tang. You can make the vinaigrette and pecans several days ahead.
Radicchio Waldorf Salad with Cider DressingCrisp bites of bitter radicchio make an excellent match for dressing sweetened with a drizzle of reduced cider.
Roasted Mushroom Salad with HazelnutsRoasting mushrooms deepens their flavor and makes them almost baconlike. Any mushroom is good in this salad, but cluster types like maitake (aka hen of the woods) and oyster have frilly edges that crisp up nicely.
Watercress Endive Salad with Blood Oranges and PomegranatesPlate a delicate display of watercress, endive, and peeled and seeded blood oranges. Drizzle with a Champagne vinaigrette and top with pomegranate seeds and slivered almonds. It's sure to wow your dinner guests in both presentation and taste.
Christmas Ribbon SaladIf your day-of cooking schedule is packed, choose a make-ahead salad that works in the fridge while you go about your holiday preparations. This dish can be made in either a regular Bundt cake pan or a decorative mold. The eye-catching dual layers transform this salad from a simple side to an edible table centerpiece.
Pear Salad with Raspberry CreamThis five-star salad is the perfect accompaniment to any holiday entrée. Top a blend of Bibb and romaine lettuces with pear quarters, crumbled bacon, fresh raspberries, and a dressing made from sour cream, raspberry preserves, red wine vinegar, and Dijon mustard.
Kale and Apple Salad with Walnut DressingGreek yogurt is the secret to this light but creamy dressing. And because raw kale is so sturdy, it can sit for quite a while without getting soggy.
Brussels Sprout Salad with Pecorino and TangerinesIf you've never had raw brussels sprouts before, this salad will be a revelation. To save time, use a handheld slicer for the sprouts and onion.
Bloody Mary Green Bean SaladWe turned a festive cocktail into a salad by making the drink's crunchy garnishes (green beans and celery) the star and dressing them with a vinaigrette made with Zing Zang Bloody Mary Mix.
Citrus-Kale SaladUse your favorite citrus for this refreshing salad. We love the colorful mix and flavor combination of two navel oranges, one blood orange, and Ruby Red grapefruit. No matter what fruit you choose, buy an extra navel orange to juice for the dressing.
Green Bean Salad with Hearts of PalmIf you can't find haricots verts (small, thin French green beans), use regular beans. Make ahead: Blanch the beans up to three days before, wrap them in damp paper towels, and store in a zip-top plastic freezer bag. Compose and dress the salad just before the big feast.
Southern GiardinieraSet these bread-and-butter-style pickled veggies out on your relish tray so guests can nosh on them before and during dinner. Red pearl onions add vibrant color to the relish, but white onions will work too.